Preparation time
15 minutes
Ready in
4 hours
Makes
4 servings
Ingredients
- 1-1/2 lb (750 g) boneless skinless Ontario Chicken Thighs, cut into chunks
- 1 Ontario Onion, chopped
- 1 Ontario Greenhouse Sweet Red Pepper, chopped
- 1 Ontario Sweet Potato, peeled and cut into 1/2-inch (1 cm) cubes
- 1 clove Ontario Garlic, minced
- 1 tbsp (15 mL) minced fresh gingerroot
- 1/2 cup (125 mL) coconut milk
- 1/4 cup (50 mL) smooth peanut butter
- 2 tbsp (25 mL) each Thai red curry paste, soy sauce and fresh lime juice
- 1/2 tsp (2 mL) salt
- Cooked rice noodles or rice
- Fresh Ontario Coriander Leaves
- Chopped Ontario Peanuts
- Lime wedges
Instructions
Place chicken, onion, red pepper, sweet potato, ginger and garlic in slow-cooker.
In medium bowl, with a fork, stir together coconut milk, peanut butter, red curry paste, soy sauce, lime juice and salt until smooth. Pour over chicken; cover and cook on Low for 4 to 5 hours or until chicken and vegetables are tender.
Spoon over noodles and sprinkle with coriander leaves and peanuts. Serve with lime wedges.
Nutritional Information
- Protein: 44 grams
- Fat: 20 grams
- Carbohydrate: 26 grams
- Calories: 469
- Fibre: 4 grams
- Sodium: 1080 mg